Pumpkin seeds are one of those seasonal snack traditions that only happen once a year for us so of course we saved all of those pumpkin seeds so that we could make a tasty snack to enjoy after we finished all the hard work of carving our pumpkins this week. Easy roasted pumpkin seeds are a great snack and so simple to make.
The best part about pumpkin seeds is that they are a blank canvas and you can do pretty much anything you want with them. If you like sweet make them sweet, if you like savory make them savory, if you like spicy… you get my point. Pumpkin seeds go well with many different types of flavoring.
For these pumpkin seeds I actually stole the recipe from Brittany…well it was pretty much her idea. It is the same seasoning mix that we use on pretzels and it turned out to be just as awesome on pumpkin seeds. After the seeds were rinsed and clean I slow roasted them for about an hour and a half at 250 degrees stirring them a couple times. They turned out crispy and delicious, our daughter sat with us on the couch and devoured them, it was the first time she had ever eaten pumpkin seeds! Tell me how your family makes delicious pumpkin seeds.
| Easy Roasted Pumpkin Seeds | Print |
- 1-1/2 TBS melted butter
- ½ TBS worcestershire sauce
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 tsp accent
- ½ tsp sea salt
- Preheat oven to 250
- Melt the butter in a small microwave safe bowl
- Mix in worcestershire sauce, onion powder, garlic powder, and accent
- Place dried pumpkin seeds in a medium bowl, add the melted butter mixture and toss to coat
- Spread the coated seeds out on a large cookie sheet and bake for 1-1/2 hours at 250
- Flip the seeds a couple times while they are cooking
- Sprinkle with sea salt as soon as they come out of the oven. Enjoy!
I am the husband of the Geek and the beard behind the blog! I really enjoy writing about my family and all of my interests. I will be sharing everything from great grilling recipes to the perfect beer for the season.